What’s better than an easy and delicious one pan recipe?? With the school year picking up again, the less dishes at the end of the night, the better! We love this cheesy zucchini skillet because it pairs so many delicious flavors into one space including The Spur bone broth (poblano, beets and Serrano peppers!)
If you make this recipe, be sure to tag us @FONDBoneBroth so we can see your masterpiece!
Serves 4 | 470 Calories | 22g Fat | 46g Protein | 25g Carbs | 5g Fiber
1 TBS Butter
1 tps. Garlic Powder
1 tsp. Cumin
1 TBS Chili Powder
Salt and Pepper, to taste
1 lb Boneless Skinless Chicken Thighs, cut into ½” cubes
1 Small Onion, small diced
1 Medium Poblano Pepper, small diced
1 Red Bell Pepper, small diced
2 Ears of corn, cut off the cob
⅓ Cup Salsa
½ Cup FOND The Spur
2 Medium Zucchini, medium diced
1 Cup Shredded Colby Jack Cheese
2 Green Onions, sliced thin
½ Bunch Cilantro, finely chopped
In a large cast iron skillet, melt the butter on medium high heat. Add the spices and the chicken thighs, and toss together well. Season with salt and pepper. Cook the chicken for 10-12 minutes, browning well on all sides. Add the onion, poblano pepper, bell pepper and corn. Mix well and allow the onions and peppers to soften while cooking, about 7 minutes.
Next, add the salsa, bone broth, and zucchini. Mix well, and cover the pan to cook for 10 minutes, or until the zucchini is tender. Turn off the heat. Sprinkle the cheese over the top, along the green onions and cilantro. Serve immediately!